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Bulgur Risotto with Corn and Shrimp

Kerri Conan
  • minutes
  • Serves 4

INGREDIENTS

12 oz

Shrimp, fresh or frozen raw

1/4 cup

Cilantro

2 cups

Corn, fresh or frozen kernels

3 cloves

Garlic

2

Limes

1

Red bell pepper, medium

1 cup

Bulgur wheat

1/4 tsp

Red pepper flakes

1/2 tsp

Salt

2 tbsp

Olive oil